CN111722595B - Operation control method and device, cooking utensil, remote control equipment and storage medium - Google Patents
Operation control method and device, cooking utensil, remote control equipment and storage medium Download PDFInfo
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- CN111722595B CN111722595B CN201910208403.8A CN201910208403A CN111722595B CN 111722595 B CN111722595 B CN 111722595B CN 201910208403 A CN201910208403 A CN 201910208403A CN 111722595 B CN111722595 B CN 111722595B
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/418—Total factory control, i.e. centrally controlling a plurality of machines, e.g. direct or distributed numerical control [DNC], flexible manufacturing systems [FMS], integrated manufacturing systems [IMS], computer integrated manufacturing [CIM]
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
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- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04L—TRANSMISSION OF DIGITAL INFORMATION, e.g. TELEGRAPHIC COMMUNICATION
- H04L67/00—Network arrangements or protocols for supporting network services or applications
- H04L67/01—Protocols
- H04L67/12—Protocols specially adapted for proprietary or special-purpose networking environments, e.g. medical networks, sensor networks, networks in vehicles or remote metering networks
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2642—Domotique, domestic, home control, automation, smart house
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
- Y02P90/02—Total factory control, e.g. smart factories, flexible manufacturing systems [FMS] or integrated manufacturing systems [IMS]
Abstract
The invention provides an operation control method, an operation control device, a cooking utensil, remote control equipment and a storage medium, wherein the operation control method comprises the following steps: detecting attribute information of a material to be cooked, determining a corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists or not; and if the fact that at least one additional cooking process exists is judged, whether a second cooking process is generated or not is determined according to an operation instruction of the user on the additional cooking process. By the technical scheme, the eating effect of the cooking food materials is further improved, and the use experience of a user is improved.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to an operation control method, an operation control device, a cooking appliance, remote control equipment and a computer readable storage medium.
Background
With the development of automation control technology, cooking appliances, which are the most commonly used household appliances in the public, are developed with a plurality of cooking functions, i.e., each cooking function corresponds to a specific food material (i.e., a material to be cooked) and a default cooking step.
In the related art, in order to further improve the eating mouthfeel, the authority for adjusting the cooking function is opened, on one hand, a preset heating power-time curve is adjusted by detecting food materials, on the other hand, the taste requirement set by a user is received, the preset heating power-time curve is adjusted based on the taste requirement, and on the other hand, the adjusted heating power-time curve is received by a server, but the control scheme at least has the following technical defects:
the above-mentioned heating power-time curve generally refers to the adjustment of the cooking steps without introducing a new cooking manner (process), and therefore, the cooking effect is only improved to a certain extent, but for some food materials which are extremely durable to cooking, the mouthfeel and the cooking effect cannot be further improved by only adjusting the heating power.
Moreover, any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily known to a person of ordinary skill in the art, and any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily widely known or forms part of common general knowledge in the field.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
To this end, it is an object of the present invention to provide an operation control method.
Another object of the present invention is to provide an operation control device.
Another object of the present invention is to provide a cooking appliance.
It is another object of the present invention to provide a remote control device.
It is another object of the present invention to provide a computer-readable storage medium.
In order to achieve the above object, according to an embodiment of a first aspect of the present invention, there is provided an operation control method including: detecting attribute information of a material to be cooked, determining a corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists or not; and if the existence of at least one additional cooking process is judged, determining whether a second cooking process is generated according to an operation instruction of a user on the additional cooking process, wherein the second cooking process comprises the first cooking process and the additional cooking process corresponding to the operation instruction.
In the technical scheme, the attribute information of the material to be cooked is detected, the corresponding first cooking process is determined according to the attribute information, and whether the additional cooking process exists is judged, so that the cooking mouthfeel and the cooking effect of food can be substantially improved for some boiling-resistant food materials, such as beef, mutton, pork, beans and the like.
In the prior art, in order to improve the cooking effect of a boiling-resistant food material, a first cooking process is usually adjusted according to attributes of the food material and cooking requirements, that is, the first cooking process is divided into a plurality of cooking periods, and heating power in each cooking period is adjusted, however, since a boiling point is fixed, the problem of boiling resistance of the food material cannot be effectively overcome by increasing the heating power, and the application determines whether an additional cooking process exists based on attribute information of the material, such as a preceding cooking process executed before the first cooking process or a subsequent cooking process executed after the first cooking process.
Preferably, the heating power of the additional cooking process is different from the heating power of the first cooking process, and the cooking pressure of the additional cooking process is different from the cooking pressure of the first cooking process.
The attribute information may include, but is not limited to, color, volume, density, quality, type, weight, volume, etc. of the material.
It will be understood by those skilled in the art that any of the above cooking processes includes hardware operating parameters of the cooking appliance, such as, but not limited to, heating power (real time or average), temperature, pressure, and cooking time, etc.
In any of the above technical solutions, preferably, the first cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked within a preset time period.
In this technical scheme, through setting up first culinary art process is configured as in the preset period, to wait to cook the material and carry out the regulation of culinary art temperature and/or cooking pressure, can guarantee to cook the material to edible state, promoted cooking utensil's reliability and intellectuality.
In any of the above technical solutions, preferably, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period.
In the technical scheme, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period, so that the cooking mouthfeel and the cooking effect of the food are further improved on the basis of the first cooking process.
In any of the above technical solutions, preferably, if it is determined that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by the user, specifically including: if at least one additional cooking process is judged to exist, analyzing the operation instruction; determining the additional cooking process selected by the user and an execution sequence between the additional cooking process and the first cooking process set by the user according to the analysis result; combining the additional cooking process and the first cooking process in the execution order to generate the second cooking process.
In the technical scheme, the additional cooking process selected by the user and the execution sequence between the additional cooking process and the first cooking process set by the user are determined according to the analysis result, so that the second cooking process is generated, the operation parameters contained in the first cooking process can be adjusted, the additional cooking process is increased in a breakthrough manner, and the cooking effect and the mouthfeel of the boiling-resistant food material can be improved from multiple angles.
In any of the above technical solutions, preferably, if it is determined that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by the user, further including: if the additional cooking process selected by the user is detected to be a plurality of preorder cooking processes and/or a plurality of subsequent cooking processes, determining a first execution sequence among the plurality of preorder cooking processes according to the analysis result, and determining a second execution sequence among the plurality of preorder cooking processes according to the analysis result; and combining the additional cooking process and the first cooking process according to the first and second execution orders to generate the second cooking process, wherein the ending time of any preceding cooking process is earlier than the starting time of the first cooking process, and the starting time of any subsequent cooking process is later than the ending time of the first cooking process.
In this technical solution, by combining the additional cooking process and the first cooking process according to the first execution order and the second execution order to generate the second cooking process, not only the additional cooking process is increased breakthroughly, and the cooking effect and the taste of the boil-resistant food material are improved from multiple angles, but also the operation steps of the user are simplified, for example, if the user selects one preceding cooking process, the execution order between the preceding cooking process and the first cooking process does not need to be set, and similarly, if the user selects one subsequent cooking process, the execution order between the subsequent cooking process and the first cooking process does not need to be set.
According to an aspect of the second aspect of the present invention, there is provided an operation control device including a processor capable of executing the steps of: detecting attribute information of a material to be cooked, determining a corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists or not; and if the existence of at least one additional cooking process is judged, determining whether a second cooking process is generated according to an operation instruction of a user on the additional cooking process, wherein the second cooking process comprises the first cooking process and the additional cooking process corresponding to the operation instruction.
In the technical scheme, the attribute information of the material to be cooked is detected, the corresponding first cooking process is determined according to the attribute information, and whether the additional cooking process exists is judged, so that the cooking mouthfeel and the cooking effect of food can be substantially improved for some boiling-resistant food materials, such as beef, mutton, pork, beans and the like.
In the prior art, in order to improve the cooking effect of a boiling-resistant food material, a first cooking process is usually adjusted according to attributes of the food material and cooking requirements, that is, the first cooking process is divided into a plurality of cooking periods, and heating power in each cooking period is adjusted, however, since a boiling point is fixed, the problem of boiling resistance of the food material cannot be effectively overcome by increasing the heating power, and the application determines whether an additional cooking process exists based on attribute information of the material, such as a preceding cooking process executed before the first cooking process or a subsequent cooking process executed after the first cooking process.
Preferably, the heating power of the additional cooking process is different from the heating power of the first cooking process, and the cooking pressure of the additional cooking process is different from the cooking pressure of the first cooking process.
The attribute information may include, but is not limited to, color, volume, density, quality, type, weight, volume, etc. of the material.
It will be understood by those skilled in the art that any of the above cooking processes includes hardware operating parameters of the cooking appliance, such as, but not limited to, heating power (real time or average), temperature, pressure, and cooking time, etc.
In any of the above technical solutions, preferably, the first cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked within a preset time period.
In this technical scheme, through setting up first culinary art process is configured as in the preset period, to wait to cook the material and carry out the regulation of culinary art temperature and/or cooking pressure, can guarantee to cook the material to edible state, promoted cooking utensil's reliability and intellectuality.
In any of the above technical solutions, preferably, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period.
In the technical scheme, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period, so that the cooking mouthfeel and the cooking effect of the food are further improved on the basis of the first cooking process.
In any of the above technical solutions, preferably, if the processor determines that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by a user, specifically including the following steps: if at least one additional cooking process is judged to exist, analyzing the operation instruction; determining the additional cooking process selected by the user and an execution sequence between the additional cooking process and the first cooking process set by the user according to the analysis result; combining the additional cooking process and the first cooking process in the execution order to generate the second cooking process.
In the technical scheme, the additional cooking process selected by the user and the execution sequence between the additional cooking process and the first cooking process set by the user are determined according to the analysis result, so that the second cooking process is generated, the operation parameters contained in the first cooking process can be adjusted, the additional cooking process is increased in a breakthrough manner, and the cooking effect and the mouthfeel of the boiling-resistant food material can be improved from multiple angles.
In any of the above technical solutions, preferably, if the processor determines that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by a user, further including: if the additional cooking process selected by the user is detected to be a plurality of preorder cooking processes and/or a plurality of subsequent cooking processes, determining a first execution sequence among the plurality of preorder cooking processes according to the analysis result, and determining a second execution sequence among the plurality of preorder cooking processes according to the analysis result; and combining the additional cooking process and the first cooking process according to the first and second execution orders to generate the second cooking process, wherein the ending time of any preceding cooking process is earlier than the starting time of the first cooking process, and the starting time of any subsequent cooking process is later than the ending time of the first cooking process.
In this technical solution, by combining the additional cooking process and the first cooking process according to the first execution order and the second execution order to generate the second cooking process, not only the additional cooking process is increased breakthroughly, and the cooking effect and the taste of the boil-resistant food material are improved from multiple angles, but also the operation steps of the user are simplified, for example, if the user selects one preceding cooking process, the execution order between the preceding cooking process and the first cooking process does not need to be set, and similarly, if the user selects one subsequent cooking process, the execution order between the subsequent cooking process and the first cooking process does not need to be set.
According to an aspect of the third aspect of the present invention, there is provided a cooking appliance including: the operation control device defined in any one of the above technical solutions.
The cooking appliances include, but are not limited to, electric cookers, electric pressure cookers, and induction cookers.
According to an aspect of the fourth aspect of the present invention, there is provided a remote control device including: the operation control device defined in any one of the preceding claims, wherein the operation control device is capable of performing data interaction with an associated cooking appliance, and the cooking appliance receives and executes a cooking process generated by the operation control device.
The remote control device can be a remote controller, a mobile phone, a wearable device, a tablet personal computer, an intelligent sound and other communication devices, can determine attribute information of the material, receives an operation instruction of a user, generates a second cooking process, sends the second cooking process to a cooking appliance and the like, but is not limited thereto.
According to an aspect of the fifth aspect of the present invention, there is provided a computer-readable storage medium having a computer program stored thereon, the computer program, when executed, implementing the steps of the operation control method defined in any one of the above aspects.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic flow diagram of an operation control method according to an embodiment of the invention;
FIG. 2 shows a schematic block diagram of an operation control apparatus according to another embodiment of the present invention;
fig. 3 shows a schematic block diagram of a cooking appliance according to another embodiment of the present invention;
FIG. 4 shows a schematic block diagram of a remote control device according to another embodiment of the present invention;
fig. 5 shows a schematic block diagram of a cooking control system according to another embodiment of the invention;
FIG. 6 shows a schematic flow diagram of an operational control scheme according to another embodiment of the present invention;
FIG. 7 illustrates a control curve diagram of an operational control scheme according to another embodiment of the present invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
The first embodiment is as follows:
fig. 1 shows a schematic flow diagram of an operation control method according to an embodiment of the invention.
As shown in fig. 1, an operation control method according to an embodiment of the present invention includes:
step S102, detecting attribute information of a material to be cooked, determining a corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists.
And step S104, if at least one additional cooking process is judged to exist, determining whether a second cooking process is generated according to an operation instruction of a user on the additional cooking process, wherein the second cooking process comprises the first cooking process and the additional cooking process corresponding to the operation instruction.
In the technical scheme, the attribute information of the material to be cooked is detected, the corresponding first cooking process is determined according to the attribute information, and whether the additional cooking process exists is judged, so that the cooking mouthfeel and the cooking effect of food can be substantially improved for some boiling-resistant food materials, such as beef, mutton, pork, beans and the like.
In the prior art, in order to improve the cooking effect of a boiling-resistant food material, a first cooking process is usually adjusted according to attributes of the food material and cooking requirements, that is, the first cooking process is divided into a plurality of cooking periods, and heating power in each cooking period is adjusted, however, since a boiling point is fixed, the problem of boiling resistance of the food material cannot be effectively overcome by increasing the heating power, and the application determines whether an additional cooking process exists based on attribute information of the material, such as a preceding cooking process executed before the first cooking process or a subsequent cooking process executed after the first cooking process.
Preferably, the heating power of the additional cooking process is different from the heating power of the first cooking process, and the cooking pressure of the additional cooking process is different from the cooking pressure of the first cooking process.
The attribute information may include, but is not limited to, color, volume, density, quality, type, weight, volume, etc. of the material.
It will be understood by those skilled in the art that any of the above cooking processes includes hardware operating parameters of the cooking appliance, such as, but not limited to, heating power (real time or average), temperature, pressure, and cooking time, etc.
In any of the above technical solutions, preferably, the first cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked within a preset time period.
In this technical scheme, through setting up first culinary art process is configured as in the preset period, to wait to cook the material and carry out the regulation of culinary art temperature and/or cooking pressure, can guarantee to cook the material to edible state, promoted cooking utensil's reliability and intellectuality.
In any of the above technical solutions, preferably, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period.
In the technical scheme, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period, so that the cooking mouthfeel and the cooking effect of the food are further improved on the basis of the first cooking process.
In any of the above technical solutions, preferably, if it is determined that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by the user, specifically including: if at least one additional cooking process is judged to exist, analyzing the operation instruction; determining the additional cooking process selected by the user and an execution sequence between the additional cooking process and the first cooking process set by the user according to the analysis result; combining the additional cooking process and the first cooking process in the execution order to generate the second cooking process.
In the technical scheme, the additional cooking process selected by the user and the execution sequence between the additional cooking process and the first cooking process set by the user are determined according to the analysis result, so that the second cooking process is generated, the operation parameters contained in the first cooking process can be adjusted, the additional cooking process is increased in a breakthrough manner, and the cooking effect and the mouthfeel of the boiling-resistant food material can be improved from multiple angles.
In any of the above technical solutions, preferably, if it is determined that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by the user, further including: if the additional cooking process selected by the user is detected to be a plurality of preorder cooking processes and/or a plurality of subsequent cooking processes, determining a first execution sequence among the plurality of preorder cooking processes according to the analysis result, and determining a second execution sequence among the plurality of preorder cooking processes according to the analysis result; and combining the additional cooking process and the first cooking process according to the first and second execution orders to generate the second cooking process, wherein the ending time of any preceding cooking process is earlier than the starting time of the first cooking process, and the starting time of any subsequent cooking process is later than the ending time of the first cooking process.
In this technical solution, by combining the additional cooking process and the first cooking process according to the first execution order and the second execution order to generate the second cooking process, not only the additional cooking process is increased breakthroughly, and the cooking effect and the taste of the boil-resistant food material are improved from multiple angles, but also the operation steps of the user are simplified, for example, if the user selects one preceding cooking process, the execution order between the preceding cooking process and the first cooking process does not need to be set, and similarly, if the user selects one subsequent cooking process, the execution order between the subsequent cooking process and the first cooking process does not need to be set.
Example two:
fig. 2 shows a schematic block diagram of an operation control apparatus according to another embodiment of the present invention.
As shown in fig. 2, according to another embodiment of the operation control apparatus 200 of the present invention, the operation control apparatus 200 includes a processor 202, and the processor 202 is capable of executing the following steps: detecting attribute information of a material to be cooked, determining a corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists or not; and if the existence of at least one additional cooking process is judged, determining whether a second cooking process is generated according to an operation instruction of a user on the additional cooking process, wherein the second cooking process comprises the first cooking process and the additional cooking process corresponding to the operation instruction.
In the technical scheme, the attribute information of the material to be cooked is detected, the corresponding first cooking process is determined according to the attribute information, and whether the additional cooking process exists is judged, so that the cooking mouthfeel and the cooking effect of food can be substantially improved for some boiling-resistant food materials, such as beef, mutton, pork, beans and the like.
In the prior art, in order to improve the cooking effect of a boiling-resistant food material, a first cooking process is usually adjusted according to attributes of the food material and cooking requirements, that is, the first cooking process is divided into a plurality of cooking periods, and heating power in each cooking period is adjusted, however, since a boiling point is fixed, the problem of boiling resistance of the food material cannot be effectively overcome by increasing the heating power, and the application determines whether an additional cooking process exists based on attribute information of the material, such as a preceding cooking process executed before the first cooking process or a subsequent cooking process executed after the first cooking process.
Preferably, the heating power of the additional cooking process is different from the heating power of the first cooking process, and the cooking pressure of the additional cooking process is different from the cooking pressure of the first cooking process.
The attribute information may include, but is not limited to, color, volume, density, quality, type, weight, volume, etc. of the material.
It will be understood by those skilled in the art that any of the above cooking processes includes hardware operating parameters of the cooking appliance, such as, but not limited to, heating power (real time or average), temperature, pressure, and cooking time, etc.
In any of the above technical solutions, preferably, the first cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked within a preset time period.
In this technical scheme, through setting up first culinary art process is configured as in the preset period, to wait to cook the material and carry out the regulation of culinary art temperature and/or cooking pressure, can guarantee to cook the material to edible state, promoted cooking utensil's reliability and intellectuality.
In any of the above technical solutions, preferably, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period.
In the technical scheme, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period, so that the cooking mouthfeel and the cooking effect of the food are further improved on the basis of the first cooking process.
In any of the above technical solutions, preferably, if the processor 202 determines that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by the user, specifically including the following steps: if at least one additional cooking process is judged to exist, analyzing the operation instruction; determining the additional cooking process selected by the user and an execution sequence between the additional cooking process and the first cooking process set by the user according to the analysis result; combining the additional cooking process and the first cooking process in the execution order to generate the second cooking process.
In the technical scheme, the additional cooking process selected by the user and the execution sequence between the additional cooking process and the first cooking process set by the user are determined according to the analysis result, so that the second cooking process is generated, the operation parameters contained in the first cooking process can be adjusted, the additional cooking process is increased in a breakthrough manner, and the cooking effect and the mouthfeel of the boiling-resistant food material can be improved from multiple angles.
In any of the above technical solutions, preferably, if the processor 202 determines that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by the user, specifically, the method further includes the following steps: if the additional cooking process selected by the user is detected to be a plurality of preorder cooking processes and/or a plurality of subsequent cooking processes, determining a first execution sequence among the plurality of preorder cooking processes according to the analysis result, and determining a second execution sequence among the plurality of preorder cooking processes according to the analysis result; and combining the additional cooking process and the first cooking process according to the first and second execution orders to generate the second cooking process, wherein the ending time of any preceding cooking process is earlier than the starting time of the first cooking process, and the starting time of any subsequent cooking process is later than the ending time of the first cooking process.
In this technical solution, by combining the additional cooking process and the first cooking process according to the first execution order and the second execution order to generate the second cooking process, not only the additional cooking process is increased breakthroughly, and the cooking effect and the taste of the boil-resistant food material are improved from multiple angles, but also the operation steps of the user are simplified, for example, if the user selects one preceding cooking process, the execution order between the preceding cooking process and the first cooking process does not need to be set, and similarly, if the user selects one subsequent cooking process, the execution order between the subsequent cooking process and the first cooking process does not need to be set.
Example three:
fig. 3 shows a schematic block diagram of a cooking appliance according to another embodiment of the present invention.
As shown in fig. 3, a cooking appliance 300 according to another embodiment of the present invention includes: the operation control device 200 defined in any one of the above aspects.
Example four:
fig. 4 shows a schematic block diagram of a remote control device according to another embodiment of the present invention.
As shown in fig. 4, a remote control device 400 according to another embodiment of the present invention includes: the operation control device 200 defined in any one of the above technical solutions, wherein the operation control device 200 is capable of performing data interaction with an associated cooking appliance 300, and the cooking appliance 300 receives and executes a cooking process generated by the operation control device 200.
The remote control device 400 may be a remote controller, a mobile phone, a wearable device, a tablet computer, a smart stereo, and other communication devices, and may determine attribute information of the material, receive an operation instruction of the user, generate a second cooking process, send the second cooking process to the cooking appliance 300, and the like, but is not limited thereto.
Example five:
fig. 5 shows a schematic block diagram of a cooking control system according to another embodiment of the present invention.
As shown in fig. 5, a cooking control system according to another embodiment of the present invention includes: a server 500; a cooking appliance 300; the remote control device 400 defined in any one of the above technical solutions, wherein the operation control apparatus 200 is disposed in the remote control device 400, the operation control apparatus 200 can perform data interaction with the associated cooking appliance 300 through the server 500, and the cooking appliance 300 receives and executes the cooking process generated by the operation control apparatus 200.
Example six:
FIG. 6 shows a schematic flow diagram of an operational control scheme according to another embodiment of the present invention.
As shown in fig. 6, an operation control scheme according to another embodiment of the present invention includes:
step S602, detecting attribute information of the material to be cooked to determine a first cooking process.
Step S604, the user is prompted to select to cook the item in the first cooking process or in the "combined cooking mode".
In step S606, the user performs a touch operation "combined cooking mode" on the remote control device.
Step S608, after the remote control device switches and displays the "combined cooking mode" interface, the user selects at least one additional cooking process on the interface.
Step S610, determining an execution order of each additional cooking process set by the user and the first cooking process to generate and store a corresponding second cooking process.
Example seven:
FIG. 7 illustrates a control curve diagram of an operational control scheme according to another embodiment of the present invention.
Referring to fig. 5 and 7, according to another embodiment of the present invention, the operation control scheme is that the remote control device 400 is a mobile phone, the horizontal axis of the control curve is a time dimension, and the vertical axis of the control curve is average power (W)/pressure (N)/temperature (c), which includes the following stages:
and stage 1, triggering a 'combined cooking mode' function on a mobile phone by a user.
Stage 2, the user selects the first cooking mode to be combined, i.e. the first cooking process, on the mobile phone, for example: the user selects the cooking mode of "beef and mutton".
Stage 3, the user selects a first additional cooking mode to be combined on the mobile phone, the execution time of which can be before or after the first cooking process, for example: the cooking mode of 'boiling water at 100 ℃ for 30 minutes' selected by the user is placed in front of the cooking mode of 'beef and mutton'.
Stage 4, the user selects a second additional cooking mode to be combined, the execution time of which may be before or after the first additional cooking mode, for example: the user selects "cooking at 50 ℃ for 30 minutes" cooking process to be performed after the cooking process of "beef and mutton".
Stage 5, the user selects the nth (positive integer greater than or equal to 3) additional cooking modes to be combined, the execution time of which may be before or after any additional cooking mode that has been selected.
And stage 6, the user presses a 'save' button on the mobile phone and names the button, and the mobile phone sends the cooking process combination information to the server 500.
And stage 7, the server 500 determines the electric control parameters corresponding to each cooking process according to the sequence of the cooking process combination, finally obtains a combination of the electric control parameters (namely, the operation parameters), and stores the combination in the database in a mode of taking the name as an index, thereby generating a new cooking process.
And stage 8, clicking the name of the new cooking process generated by combination on the mobile phone by the user and sending the name to the server 500.
And 9, the server 500 indexes the corresponding electric control parameters stored in the database according to the names and sends the electric control parameters to the cooking appliance 300.
And stage 10, the cooking appliance 300 receives the electric control parameters, and the power, the time and other dimensions of the heating module are adjusted according to the electric control parameters.
Wherein P1, P2 and P3 represent parameter values of the same dimension, such as average power or pressure or temperature.
Example eight:
according to an embodiment of the present invention, there is also provided a computer-readable storage medium having stored thereon a computer program which, when executed, performs the steps of: detecting attribute information of a material to be cooked, determining a corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists or not; and if the existence of at least one additional cooking process is judged, determining whether a second cooking process is generated according to an operation instruction of a user on the additional cooking process, wherein the second cooking process comprises the first cooking process and the additional cooking process corresponding to the operation instruction.
In the technical scheme, the attribute information of the material to be cooked is detected, the corresponding first cooking process is determined according to the attribute information, and whether the additional cooking process exists is judged, so that the cooking mouthfeel and the cooking effect of food can be substantially improved for some boiling-resistant food materials, such as beef, mutton, pork, beans and the like.
In the prior art, in order to improve the cooking effect of a boiling-resistant food material, a first cooking process is usually adjusted according to attributes of the food material and cooking requirements, that is, the first cooking process is divided into a plurality of cooking periods, and heating power in each cooking period is adjusted, however, since a boiling point is fixed, the problem of boiling resistance of the food material cannot be effectively overcome by increasing the heating power, and the application determines whether an additional cooking process exists based on attribute information of the material, such as a preceding cooking process executed before the first cooking process or a subsequent cooking process executed after the first cooking process.
Preferably, the heating power of the additional cooking process is different from the heating power of the first cooking process, and the cooking pressure of the additional cooking process is different from the cooking pressure of the first cooking process.
The attribute information may include, but is not limited to, color, volume, density, quality, type, weight, volume, etc. of the material.
It will be understood by those skilled in the art that any of the above cooking processes includes hardware operating parameters of the cooking appliance, such as, but not limited to, heating power (real time or average), temperature, pressure, and cooking time, etc.
In any of the above technical solutions, preferably, the first cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked within a preset time period.
In this technical scheme, through setting up first culinary art process is configured as in the preset period, to wait to cook the material and carry out the regulation of culinary art temperature and/or cooking pressure, can guarantee to cook the material to edible state, promoted cooking utensil's reliability and intellectuality.
In any of the above technical solutions, preferably, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period.
In the technical scheme, the additional cooking process is configured to adjust the cooking temperature and/or the cooking pressure of the material to be cooked before or after the preset time period, so that the cooking mouthfeel and the cooking effect of the food are further improved on the basis of the first cooking process.
In any of the above technical solutions, preferably, if it is determined that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by the user, specifically including: if at least one additional cooking process is judged to exist, analyzing the operation instruction; determining the additional cooking process selected by the user and an execution sequence between the additional cooking process and the first cooking process set by the user according to the analysis result; combining the additional cooking process and the first cooking process in the execution order to generate the second cooking process.
In the technical scheme, the additional cooking process selected by the user and the execution sequence between the additional cooking process and the first cooking process set by the user are determined according to the analysis result, so that the second cooking process is generated, the operation parameters contained in the first cooking process can be adjusted, the additional cooking process is increased in a breakthrough manner, and the cooking effect and the mouthfeel of the boiling-resistant food material can be improved from multiple angles.
In any of the above technical solutions, preferably, if it is determined that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of the additional cooking process by the user, further including: if the additional cooking process selected by the user is detected to be a plurality of preorder cooking processes and/or a plurality of subsequent cooking processes, determining a first execution sequence among the plurality of preorder cooking processes according to the analysis result, and determining a second execution sequence among the plurality of preorder cooking processes according to the analysis result; and combining the additional cooking process and the first cooking process according to the first and second execution orders to generate the second cooking process, wherein the ending time of any preceding cooking process is earlier than the starting time of the first cooking process, and the starting time of any subsequent cooking process is later than the ending time of the first cooking process.
In this technical solution, by combining the additional cooking process and the first cooking process according to the first execution order and the second execution order to generate the second cooking process, not only the additional cooking process is increased breakthroughly, and the cooking effect and the taste of the boil-resistant food material are improved from multiple angles, but also the operation steps of the user are simplified, for example, if the user selects one preceding cooking process, the execution order between the preceding cooking process and the first cooking process does not need to be set, and similarly, if the user selects one subsequent cooking process, the execution order between the subsequent cooking process and the first cooking process does not need to be set.
The technical scheme of the invention is described in detail above with reference to the accompanying drawings, and the invention provides an operation control method, an operation control device, a cooking appliance, a remote control device and a storage medium, which can substantially improve the cooking taste and the cooking effect of food by detecting the attribute information of the material to be cooked, determining the corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists, mainly aiming at some boiling-resistant food materials, such as beef, mutton, pork, beans and the like.
The steps in the method of the invention can be sequentially adjusted, combined and deleted according to actual needs.
The units in the device of the invention can be merged, divided and deleted according to actual needs.
It will be understood by those skilled in the art that all or part of the steps in the methods of the embodiments described above may be implemented by hardware instructions of a program, and the program may be stored in a computer-readable storage medium, where the storage medium includes Read-Only Memory (ROM), Random Access Memory (RAM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), One-time Programmable Read-Only Memory (OTPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), Compact Disc Read-Only Memory (CD-ROM), or other Memory, such as a magnetic disk, or a combination thereof, A tape memory, or any other medium readable by a computer that can be used to carry or store data.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (11)
1. An operation control method characterized by comprising:
detecting attribute information of a material to be cooked, determining a corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists or not;
if the additional cooking process is judged to exist, whether a second cooking process is generated or not is determined according to an operation instruction of the user on the additional cooking process,
wherein the second cooking process comprises the first cooking process and an additional cooking process corresponding to the operating instruction;
the attribute information comprises color, volume, density, quality, type, weight and volume of the material;
if it is determined that at least one additional cooking process exists, determining whether a second cooking process is generated according to an operation instruction of a user on the additional cooking process, specifically comprising:
if at least one additional cooking process is judged to exist, analyzing the operation instruction;
determining the additional cooking process selected by the user and an execution sequence between the additional cooking process and the first cooking process set by the user according to an analysis result;
combining the additional cooking process and the first cooking process in the execution order to generate the second cooking process.
2. The operation control method according to claim 1,
the first cooking process is configured to perform a cooking temperature and/or cooking pressure adjustment of the material to be cooked within a preset time period.
3. The operation control method according to claim 2,
the additional cooking process is configured to perform an adjustment of the cooking temperature and/or the cooking pressure of the material to be cooked before or after a preset time period.
4. The operation control method according to any one of claims 1 to 3, wherein if it is determined that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of a user for the additional cooking process, specifically further comprising:
if the additional cooking process selected by the user is detected to be a plurality of preorder cooking processes and/or a plurality of subsequent cooking processes, determining a first execution sequence among the plurality of preorder cooking processes according to an analysis result, and determining a second execution sequence among the plurality of preorder cooking processes according to the analysis result;
combining the additional cooking process and the first cooking process in the first execution order and the second execution order to generate the second cooking process,
wherein an end time of any one of the preceding cooking courses is earlier than a start time of the first cooking course, and a start time of any one of the following cooking courses is later than the end time of the first cooking course.
5. An operation control device, characterized in that the operation control device comprises a processor capable of executing steps comprising:
detecting attribute information of a material to be cooked, determining a corresponding first cooking process according to the attribute information, and judging whether an additional cooking process exists or not;
if the additional cooking process is judged to exist, whether a second cooking process is generated or not is determined according to an operation instruction of the user on the additional cooking process,
wherein the second cooking process comprises the first cooking process and an additional cooking process corresponding to the operating instruction;
the attribute information comprises color, volume, density, quality, type, weight and volume of the material;
if the processor determines that at least one additional cooking process exists, determining whether to generate a second cooking process according to an operation instruction of a user on the additional cooking process, specifically comprising the following steps:
if at least one additional cooking process is judged to exist, analyzing the operation instruction;
determining the additional cooking process selected by the user and an execution sequence between the additional cooking process and the first cooking process set by the user according to an analysis result;
combining the additional cooking process and the first cooking process in the execution order to generate the second cooking process.
6. The operation control device according to claim 5,
the first cooking process is configured to perform a cooking temperature and/or cooking pressure adjustment of the material to be cooked within a preset time period.
7. The operation control device according to claim 6,
the additional cooking process is configured to perform an adjustment of the cooking temperature and/or the cooking pressure of the material to be cooked before or after a preset time period.
8. The operation control device according to any one of claims 5 to 7, wherein if it is determined that at least one additional cooking process exists, the processor determines whether to generate a second cooking process according to an operation instruction of a user for the additional cooking process, and specifically includes the following steps:
if the additional cooking process selected by the user is detected to be a plurality of preorder cooking processes and/or a plurality of subsequent cooking processes, determining a first execution sequence among the plurality of preorder cooking processes according to an analysis result, and determining a second execution sequence among the plurality of preorder cooking processes according to the analysis result;
combining the additional cooking process and the first cooking process in the first execution order and the second execution order to generate the second cooking process,
wherein an end time of any one of the preceding cooking courses is earlier than a start time of the first cooking course, and a start time of any one of the following cooking courses is later than the end time of the first cooking course.
9. A cooking appliance, comprising:
the operation control device according to any one of claims 5 to 8.
10. A remote control device, comprising:
the operation control device according to any one of claims 5 to 8,
the operation control device can perform data interaction with an associated cooking appliance, and the cooking appliance receives and executes the cooking process generated by the operation control device.
11. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, implements the steps of the operation control method according to any one of claims 1 to 4.
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